Tag Archives: mexico



Copper French Press here


Who needs an excuse to make margaritas?! I’ve never had any trouble coming up with one, but if you really need a reason, today is Cinco de Mayo! I started making these a few years back and they were a hit with mis amigas, and are SO easy, so I decided to share the love here. They key is gauging the heat level of when infusing the tequila…I like it HOT, so keep all the seeds, and let it sit for about 24 hrs. The fun part of these is the straining method…a French press! The process of French pressing your coffee is super fun and we decided to apply that to another fun beverage…tequila. Enjoy these responsibly and ¡Salud!



-Silver Tequila (we used Espolon)
-7 Cups Grapefruit Juice
-5 Large Jalapeños
-5 Limes (reserve one for garnish)
-1/3 Cup Honey
-1/3 Cup Filtered Water
-Margarita Salt

*Note: This process takes a couple of days…So plan your party accordingly!



To infuse the tequila: Wash and slice jalapeños, place half in French press. Pour half of the tequila over the jalapeños and cover with saran wrap, refrigerate remaining jalapeños. Leave mixture in French press on counter for at least 8 hours per batch…just remember the longer you let it set, the hotter it will get! When you are ready to strain tequila, place lid on French press and press down just like you would with coffee. Pour off tequila and place in freezer while you make the 2nd batch (we just used the original tequila bottle for storage).

To make the margaritas: Heat honey with water in a small sauce pot to create a simple syrup. Let cool. In a pitcher combine grapefruit juice, 2 1/2 cups of the tequila, and the juice of four limes. Stir together. Add in simple syrup and ice. Salt the rims of your favorite glasses and serve immediately.

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photo (5)ingre






I always enjoy chocolate with the addition of chile, and while we were in Mexico over Christmas, I was reminded of a chile-chocolate torte that my Mom and I used to make. The Mayan people use chile and cinnamon in their drinking chocolate, chocolate bars, as well as cakes and desserts, and with good reason. It’s a perfect combination where the cinnamon sets off the chocolate flavor, and the chile adds a hot kick. This is an adaptation of the torte Mom and I made, and a recipe from Emeril, with just a few tweaks. In this batter I used organic cane sugar in place of granulated white sugar, replaced cocoa powder with raw cacao, upped the amount of ancho chile, and added cayenne (the batter wasn’t quite spicy enough when I tested it at first). I made it for our guests on Valentine’s day, and served it up with a homemade unsweetened cinnamon whipped cream, which was the perfect balance to the sweetness of the torte itself. Add a cup of good coffee, and your guests will fall in love…

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Mexico Essentials

playa imageimage (2)

Reversible Bikini Top-Mara Hoffman | Pom Pom Shorts-Vintage | Weekender-Stela 9 | Travel Soap Collection c/o Not Soap Radio | Horchata Lip Balm-SIN-MIN | Gold Aviator Sunglasses-Ray Ban


Vamanos! We’re off  to Mexico for a white SAND Christmas. Although I’ll have to admit I am a little sad to be missing my hometown festivities, I’m stoked to hang with the fam and drink a margarita (or two, or three). We’re Mexico fanatics, and usually venture to Isla Mujeres, or Baja, but opted for Playa Del Carmen this year. I’ve never been to this part of Quintana Roo, and plan to visit a couple of cenotes, dine at a few choice restaurants recommended by friends, take a day trip to Cozumel, and dance 2014 away on the beach with Odeza in Tulum. Above are a few of the essentials Im taking along…Note I will not be checking a bag and we’re staying 8 nights (bikinis don’t take up much room).  I’m temporarily retiring the pink weekender that my Dad gave me about 15 years ago. It’s been all around the world with me (like seriously everywhere…even Nepal), but it’s a little, uh, tired looking. I’ll never throw it away but decided it was finally time for an upgrade, and this rad Stela 9 embroidered beauty was the one. When you know, you know. When I saw this Mara Hoffman Bikini at Principessa in Venice it was love at first sight, and the fact that it’s reversible to black helped solidify the decision. Thrifed pom pom shorts are perfect, and fun to be paired with most anything either casual or dressy. SIN-MIN, my fave chapstick, because it’s the bomb, and its horchata…fitting. Not Soap Radio travel bath gels are fun, portable, and smell insanely good. Not to mention there’s one for everyone in the fam. Sunnies and PASSPORT! Feliz Navidad y Prospero Ano Nuevo mis amigos…Adios!

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Best of 2013



Its been an awesome year. Lots of travel (Costa Rica, L.A., Palm Springs, Moab, Baja), concerts to remember (Coachella, Envision Festival, Groundation, The XX, Steve Earle, Pretty Lights, Empire of the Sun), meals to remember (Uchi, Cafe Bar, Rustic Canyon, Old Major, A.O.C., Eolus), two weddings (Holcombs, Farthings), and one baby announcement…cant wait for little Lysander!  Spending the holidays at home in Taos was the icing on the cake. Friends, family, good food, good music. Thats what its all about right? So here, I’ve compiled a list of my most listened to songs of 2013. Unfortunately, the weather has caught up with us and everyone in the house is sick, so tonight we’ll be laying low and having a movie marathon. The only champagne going on around here is this candle…but Im sure there will be plenty of room for celebration in the days to come. Cheers friends, and remember in the new year to- Go for the Gusto!

1.Daft Punk – Lose Yourself to Dance
2.Lord Huron – She Lit A Fire
3.Disclosure – Latch
4.BoomBox – Kool Aid Smile
5.Pretty Lights – Vibe Vendetta
6.Railroad Earth – Lovin’ You
7.alt-J – Breezeblocks
8.Flume – Holdin On
9.How To Destroy Angels – Ice age
10.Devendra Banhart – Für Hildegard von Bingen
11.Kurt Vile – Wakin on a Pretty Day
12.Sallie Ford & The Sound Outside – They Told Me
13.STRFKR – While I’m Alive
14.Tanlines – All Of Me
15.Bonobo – Cirrus
16.Empire Of The Sun – Awakening

Follow the playlist here

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Baja Highlights

Fragrant plumeria
Entrance to our room
More tropical flowers
Fields of aloe vera (useful after a day in the sun!)
The digs
Ty catching a wave

Pina coladas

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Tres Salsas



On this trip to Mexico we hardly ate out, cooking most meals in our palapa’s kitchen. Our rental was well equipped with all of the necessary kitchen utensils needed for tacos, fajitas, ceviche, and of course, salsa. I made a few different kinds, and plenty of each to store in the fridge for poolside snacking, and sit down meals alike. Here are three of my favorite salsa recipes that have been perfected over the past few years. A red salsa fresca, green sautéed tomatillo, and fresh, chunky pico de gallo. The red is great on eggs, chips, and mixed into rice for a Spanish rice side. The green is awesome on tacos or on top of chicken enchiladas for Enchiladas Suizas. The pico is delicious by itself, or mixed into avocado for a quick guacamole. Use your imagination, the spicy possibilities are endless. ***An immersion blender is a lifesaver when making salsa!!!

Salsa Fresca
Tomatoes (10)
Red Onion (1 large)
Serrano Peppers (5)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (4)
Red Wine Vinegar (1tbsp)
Olive Oil (1 tbsp)

Wash tomatoes, halve, and squeeze seeds (this is important or your salsa will be watery). Dice onion, peppers, cilantro, garlic. Juice limes and put aside. Sauté jalapeños and garlic in olive oil for two minutes until fragrant. Add all ingredients into a large mixing bowl, juice, and vinegar included. Use an immersion blender to purée everything until uniform in texture, but still has some texture to it. Add salt and fresh cracked pepper to taste.

Tomatillo Salsa
Tomatillos (12 medium)
Yellow Onion (1 medium)
Serrano Peppers (4)
Garlic (5 toes)
Cilantro (1/2 cup chopped)
Limes (2)
Olive Oil (1 tbsp)

Remove husks from tomatillos, and wash well. Cut in half and place face down in a sauté pan with olive oil. Sauté for 10 minutes on medium until softened, and browned. Juice limes, chop onion, peppers, garlic, cilantro. Add all ingredients into a mixing bowl, and purée with an immersion blender. Add salt and pepper to taste.

***You can add crema to this, or avocados for a creamier sauce!

Pico de Gallo
Tomatoes (7)
Red Onion (1 medium)
Jalapeños (3 large)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (3)

Wash tomatoes and jalapeños. Dice all veggies. Add juice of limes, salt and pepper to taste, toss well.

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